Cookbook Corner – Dessert Mash-Ups

Time for a new “Cookbook Corner”! 

Dessert Mash-Up Cookbook Review Blog

“Dessert Mash-Ups” By: Dorothy Kern

I have to warn you now – this book is amazing! And I also have to warn you that this review contains recipes from the actual book – which you will want to make NOW! (Seriously though – they will make your mouth water…)

I love love love the recipes I have included… and I am so excited to share them! (With permission from the publisher of course).

First though – before you scroll down to look at the recipes – let us start with the book.

This book is amazing. The recipes are amazing. The photographs are amazing. It is really inspired me to try and create “dessert mash-ups” of my own.

The author, Dorothy Kern, is the blogger behind “Crazy for Crust” and has been blogging delicious recipes since 2010. Her amazing creations have been featured in “The Huffington Post”, “Everyday with Rachael Ray Magazine”, and “Woman’s World Magazine”. Check out her blog – (link at the end of this review).

What is a “dessert mash-up”?! It is two desserts formed into one. For an example – chocolate chip cookies…and pie “mash” together and form “Chocolate Chip Cookie Pie” (page 67). I know – right!? GENIUS!

The book is broken down into the following categories (and I have provided a few recipes per section just to tempt you into knowing more…)

Breakfast but Better – “Chocolate Chip Monkey Bread Muffins” (page 19) and “Blueberry Muffin Waffles” (page 25). This section also contains the “Sconut” (page 21) which I found to be genius! What is a “Sconut”!? A scone and a doughnut “mash-up”! I know – delicious! 

Candy Concoctions – “Lemon Meringue Pie Fudge” (page 33 AND included in this blog posting!), “Peanut Butter Cup Brownie Bites” (page 39) and “Sugar Cookie Dough Cups” (page 45).

Cookies, Brownies, and Bars Together at Last! – “Truffle Topped Brownies” (page 51), “Cake Batter Blondie Bars” (page 55 AND amazing AND included in this blog posting!) and “Cinnamon Roll Cookies” (page 60). The “Cinnamon Roll Cookies” are next on my list to try – how bad could they be!?

Pie Surprise – “Milky Way Brownie Pie” (page 71), “Elvis Hand Pies” (page 72) and “Turtle Pudding Pie” (page 74).

Cake and Cupcake Creations – “Peanut Butter Cookie Cake” (page 79), “Death by Chocolate Brownie Cake” (page 83 and if I get to pick a way to go – something to do with chocolate would probably be it…) and “”Snickers Cake Roll” (page 89).

New Takes on Cheesecake – “Oatmeal Cookie Cheesecake Bars” (page 100) and “Lemon Bar Cheesecake” (page 104).

Double Dips – “Pie Crust Dippers” (page 108 – I had a friend who used to do something similar – loved it!), “Oreo Peanut Butter” (page 111) and “Banana Cream Pie Dip” (page 119).

Holiday Mash-Ups – “Rainbow Sugar Cookie Pizza” (page 125), “Apple Pie Cookies” (page 132), “Payday Candy Corn Rice Krispies Treats” (page 135), “Pecan Pie Cinnamon Rolls” (page 136 – and 2nd on my “next” list to try…) and “Pumpkin Pie Magic Bars” (page 145).

Ok – so I marked a few MORE to try after sorting over the recipes again! I might as well mark the whole book to try at this point…

So – let us get to the recipes. Trust me – TRY THESE!!! They are delicious…

(Special thanks to “Ulysses Press” and Dorothy Kern)

Dessert_Mash_Ups-Cake_Batter_Blondie

Courtesy of Ulysses Press/Dorothy Kern

Cake Batter Blondie Bars
Everyone loves sprinkles, including me. A jar of sprinkles can make my day! These bars are filled with sprinkles and cake batter flavor, without using a mix. The secret is in using butter extract. You’ll be shocked at how much these bars taste like a slice of cake . . . but with the texture of a blondie!

Yield 24 bars
Prep Time 25 minutes
Bake Time 22 minutes

Blondie Bars
1 teaspoon baking powder
1⁄2 teaspoon salt
2 cups all-purpose flour
1⁄2 cup granulated sugar
1 cup packed brown sugar
1⁄2 cup (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1⁄2 cup sprinkles

Frosting
1⁄2 cup (1 stick) unsalted butter, softened
1 1⁄2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon whole milk
Sprinkles, for garnish

Make the Blondie Bars
1. Preheat the oven to 350°F. Spray a 9 x 13-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

2. In a medium bowl, whisk together the baking powder, salt, and flour. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, and butter. Add the eggs, vanilla, and butter extract, and beat until combined. Add the dry ingredients and mix until combined. Stir in the sprinkles.

4. Press the dough into the prepared pan. (The dough will be sticky; spray your hands with cooking spray to keep it from sticking to you.) Bake for 22 to 24 minutes. They will be slightly golden, but still have the slightest jiggle in the center. They’ll set as they cool. Cool completely before frosting.

Make the Frosting
1. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly add in the powdered sugar and mix until crumbly. Add the vanilla, and milk and mix until smooth. Frost the bars. Top with sprinkles and cut into bars. Store covered at room temperature or in the refrigerator. Best eaten at room temperature within 5 days.

Tip! You can find butter extract at most grocery stores in the baking aisle.

Dessert_Mash_Ups-Lemon_Meringue_Fudge

Courtesy of Ulysses Press/Dorothy Kern

Lemon Meringue Pie Fudge

Making pie into fudge is one of my favorite mash-ups. Anytime I can add a crust to a recipe is a happy day! I love that this fudge has the elements of lemon meringue pie, but it’s bite-size. Cutting my pie-inspired fudges into triangles for serving, to look like little slices of pie, is one of my favorite things to do!

Yield 36 pieces
Prep Time 5 minutes
Bake Time 10 minutes
Chill Time 4 to 6 hours

Crust
1 3⁄4 cups shortbread cookie crumbs
1⁄4 cup (1⁄2 stick) unsalted butter, melted

Lemon Meringue Fudge
3 cups white chocolate chips
1 (14-ounce) can fat-free sweetened condensed milk
1 teaspoon pure lemon extract
1 teaspoon grated lemon zest
2 to 3 drops yellow food coloring (optional)
1 cup marshmallow fluff

Make the Crust
1. Preheat the oven to 350°F and spray an 8 x 8-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

2. In a medium bowl, mix the cookie crumbs and melted butter, and press into the prepared pan. Bake for 10 minutes. Let cool while you prepare the filling.

Make the Lemon Meringue Fudge
1. Place the white chocolate chips in a medium saucepan. Add the sweetened condensed milk and warm over medium-low heat, stirring, until melted.

2. Once the mixture in the pan has melted, remove from the heat and stir in the lemon extract, lemon zest, and food coloring, if using. Pour two-thirds of the fudge over the crust and spread. Working quickly, add the marshmallow fluff to the remaining fudge in the saucepan. Fold, being careful to not totally mix them together; you want swirls of fudge and fluff. Pour and spread over the fudge already in pan.

3. Let cool to room temperature and then refrigerate to set. Slice into squares or triangles and serve. Cover and store at room temperature or in the refrigerator. The fudge will for keep 3 to 4 days.

Tip: Making fudge is one of those things that goes really fast. Have all your ingredients ready to go near the stove. Get the lemon extract, food coloring, and lemon zest ready to add, and measure out your marshmallow fluff before you begin melting the chocolate.
Ok – so how amazing and delicious do those look and sound!? Trust me – make them today! AND do yourself a favor and BUY THIS BOOK!

When you make anything from this book – show your creations using #dessertmashups

Click here to buy “Dessert Mash-Up”…
http://www.amazon.com/Dessert-Mashups-Two—One-Smorescake/dp/1612433650/ref=sr_1_1?ie=UTF8&qid=1415755551&sr=8-1&keywords=dessert+mashup

Click here to read Dorothy Kern’s blog “Crazy for Crust”…
http://www.crazyforcrust.com/

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Ulysses Press” and Dorothy Kern for this review. More information can be found by emailing me your questions.

Blaise

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